To make the batter, sift the flour into a mixing bowl, stir in the oatmeal, salt and nutmeg. Make a well in the centre and add the eggs and melted butter. Begin whisking then gradually add the milk and water, whisking until you have a smooth creamy batter. Cover and leave to stand for 30 minutes.

Beat together the cream cheese, yoghurt and 2 tablespoons of the honey and chill until required.

To cook the crepes, heat a 20cm non-stick frying pan and wipe with a little of the oil. Whisk the batter to mix the oatmeal evenly and swirl evenly over the base of the pan to give a thin coating. Cook for 2 minutes then flip over and cook the other side for a further 2 minutes. Continue with the remaining batter until you have 8 pancakes.

To assemble, spoon a dollop of the creamy cheese mixture onto 1/4 of each pancake, top with fresh blueberries and fold over into quarters. Drizzle each with a little of the remaining honey and dust with icing sugar to serve.